Dill-Brined Refrigerator Pickles

The rewards of packing away the vivid flavors of summer make pickling and preserving traditions well worth perpetuating. Glass-lidded jars with rubber rings work well for short-term refrigerated storage.

Level:
Moderate

Yield:
1 one-pint wide-mouth jar.

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Ingredients

1 lb. pickling cucumbers

1 c. White DIstilled Vinegar

2 tbsp. sugar

2 tbsp. Kosher salt

1 tbsp. dill seed

1 tsp. Mustard Seed

1 tsp. cracked peppercorns

¼ tsp. red-pepper flakes

1 c. fresh dill

4 clove garlic

Directions

Combine the cucumbers, 1 cup water, vinegar, sugar, salt, dill seed, mustard seed, peppercorns, and red pepper in a large bowl and let sit for 4 hours. Place the fresh dill and garlic in a clean 1-pint wide-mouth jar.

Remove the brined cucumbers, place in the prepared jar, and cover with brining liquid. Cover and refrigerate for 2 weeks. Pickles will keep refrigerated for up to 2 months.